title: Antioxidant and photoprotective effects of blanch water, a byproduct of the almond processing industry.
abstract: The aim of the present work was to evaluate the antioxidant and photoprotective effect of blanch water (BW), a byproduct of the almond processing industry. The polyphenolic content of a BW extract, the level of proanthocyanidins and the vanillin index determination were determined. The antioxidant activity and the radical scavenging activity of the BW were evaluated by a range of in vitro tests. The in vivo photoprotective effect was investigated using a formulation containing 2% of the BW extract on skin erythema induced by acute UV-B exposure in twelve volunteers. Results confirmed the presence of added-value antioxidant compounds in the industrial BW extract, and the most representative compounds were naringenin-7-O-glucoside and kaempferol-7-O-rutinoside. The proanthocyanidin content was 71.84 ± 5.21 cyanidin equivalents/g of BW extract. The good antiradical activity of the BW extract was demonstrated in both the DPPH• test and in the Reducing Power test. The percentage inhibition of erythema obtained using a formulation of BW was 50.48, value clearly demonstrating an effect against photooxidative damage in vivo.
authors.affiliation: Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, Viale Annunziata, Messina 98100, Italy. atomaino@unime.it.
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Mandalari
authors.forename: Teresita
authors.initials: T
authors.lastname: Arcoraci
authors.forename: Maria
authors.initials: M
authors.lastname: Martorana
authors.forename: Carlo
authors.initials: C
authors.lastname: Bisignano
authors.forename: Luisa
authors.initials: L
authors.lastname: Rizza
authors.forename: Francesco Paolo
authors.initials: FP
authors.lastname: Bonina
authors.forename: Domenico
authors.initials: D
authors.lastname: Trombetta
authors.forename: Antonio
authors.initials: A
authors.lastname: Tomaino
mesh_terms: D001713:Biphenyl Compounds / Q000737:chemistry; D004890:Erythema / Q000209:etiology / Q000517:prevention & control; D005525:Food-Processing Industry; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D005609:Free Radicals / Q000737:chemistry; D006801:Humans; D009754:Nuts / Q000737:chemistry*; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D027861:Prunus / Q000737:chemistry*; D011832:Radiation Injuries / Q000209:etiology / Q000517:prevention & control; D011837:Radiation-Protective Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D012867:Skin / Q000187:drug effects / Q000473:pathology / Q000528:radiation effects; D014466:Ultraviolet Rays / Q000009:adverse effects; D062065:Wastewater / Q000737:chemistry*
chemical_list: D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D005609:Free Radicals; D010851:Picrates; D010936:Plant Extracts; D011837:Radiation-Protective Agents; D062065:Wastewater; C004931:1,1-diphenyl-2-picrylhydrazyl